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Add a photoServings: 4
Ingredients
- 1 pkg. Duncan Hines Deluxe Butter or possibly Yellow Cake Mix
- 1/2 c. Crisco oil
- 4 Large eggs
- 1 (11 ounce.) can mandarin oranges plus juice
Directions
- Preheat oven to 350. Grease and flour 2 - 8 inch round cake pans, or possibly 9x13x2 inch or possibly a 10 inch tube cake pan.
- CAKE: In mixer bowl combine cake mix, oil and Large eggs - beat thoroughly with mixer. Add in juice from canned oranges to batter and mix well. Stir in oranges or possibly you may want to pour the batter in the cake pans and hand set the oranges where you want them. Bake for 20-25 min. Cold on baking racks.
- FILLING: Combine whole can of pineapples (juice and all) with instant pudding; beat well. Mix in Cold Whip. Fill and frost cake with filling mix. Chill and store all leftovers in refrigerator.
- 1. If using 9x13 pan just frost cake with filling.
- 2. If using tube pan, frost whole cake or possibly you can slice the cake in half and fill between layers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 4 servings | |
| Calories 358 | |
| Calories from Fat 281 | 78% |
| Total Fat 31.65g | 40% |
| Saturated Fat 8.15g | 33% |
| Trans Fat 8.56g | |
| Cholesterol 211mg | 70% |
| Sodium 80mg | 3% |
| Potassium 156mg | 4% |
| Total Carbs 13.08g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 12.59g | 8% |
| Protein 6.53g | 10% |
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